While many bacteria have been used as probiotics by industries, only two yeasts, Saccharomyces cerevisiae var. boulardii and Kluyveromyces fragilis (B0399), have been used for this purpose. In the present work, a total of 116 yeasts isolated from Brazilian indigenous fermented food, cocoa fermentation, and kefir were in vitro characterized for probiotic attributes. From 116 isolates, 36 were tolerant to gastrointestinal conditions evaluated by tolerance to pH 2.0, bile salts (0.3% w/v), and 37 °C temperature. From those, 15 isolates showed a similar or higher percentage (P < 0.05) of hydrophobicity, autoaggregation, and coaggregation with E. coli than the reference strain S. boulardii. All these strains showed a high percentage of adhesion to Caco-2 cells (> 63%) and antioxidant activity (ranging from 18 to 62%). Phytate hydrolysis was evaluated for these yeasts and 13 strains showed positive results, which is important for nutrient availability in plant-based foods. These results are important insights for characterization of novel probiotic yeast strains as well as to aggregate functional value to these food products.

中文翻译：

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从土著发酵食品中分离的土著酵母的益生菌潜力，抗氧化活性和植酸酶的产生。

尽管许多细菌已被工业界用作益生菌，但只有两种酵母，即酿酒酵母（Saccharomyces cerevisiae var）。boulardii和脆弱克鲁维酵母（B0399）已用于此目的。在目前的工作中，从巴西本土发酵食品，可可发酵和开菲尔分离出的总共116种酵母在体外具有益生菌特性。从116株分离物中，有36株对胃肠道条件耐受，通过耐受pH 2.0，胆盐（0.3％w / v）和37°C温度进行评估。从这些菌株中，有15种分离物表现出与大肠杆菌相似或更高 的疏水性，自动聚集和共聚集百分比（P < 0.05）比参考菌株S. boulardii。所有这些菌株均显示出高比例的对Caco-2细胞的粘附（> 63％）和抗氧化活性（18％至62％）。对这些酵母的植酸水解进行了评估，有13个菌株显示出了积极的结果，这对于植物性食品中营养物质的获取非常重要。这些结果对于表征新型益生菌酵母菌株以及为这些食品积累功能价值提供了重要的见识。